Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This is the second time ive got these and hair was on the cheeks, I understand its not always going to be perfect but being a butchers you expect to have things like this removed and trimmed correctly.
The taste is goodwhen cooked right but the price as steadly gone up to where its basically ribeye steaks price.
Overall disappointed in the lack of care and the steep prices.”
“Disappointed they weren't pre-trimmed of thick fat and silver skin. They have been when bought elsewhere.
Notwithstanding this, after cooking for 4+ hours they were still very tough. I've cooked a lot of beef cheeks and after low slow cooking they are soft and fibrous. These were tough as old boots. Not looking forward to the other two I purchased.”
Hi Niall,
Thanks for taking the time to leave a review. We're sorry you were disappointed with the Ox cheeks you purchased. There's a few variables to consider when cooking them - cooking vessel, volume of liquid etc, so it's hard to comment not knowing these details.
4 hours is the minimum time they would take to produce the tender, gelatinous result you would wish for - if not tender it may be necessary to cook them for longer to achieve this result. We've written a guide to cooking Ox Cheeks which may be helpful - https://journal.swaledale.co.uk/how-to-guides/how-to-cook-ox-cheek/
Thanks again and best regards,
Jorge
